741. BEEFSTEAK AND OYSTER PUDDING

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 180 min Total: 180 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (3)
  1. LINE a two-quart pudding basin with some beef-suet paste; fill this lining with a preparation similar to that described for making beef-steak and oyster pie, except that the sauce must be more reduced.
  2. When the pudding is filled, wet the edges of the paste round the top of the basin with a paste-brush dipped in water, cover it with a piece of suet-paste rolled out to the size of the basin, fasten it down by bearing all round the edge with the thumb, and then with the thumb and fore-finger twist the edge of the paste over and over so as to give it a corded appearance.
  3. This pudding must be either steamed or boiled three hours; when done, turn it out of the basin carefully, pour some rich brown gravy under it, and serve.
Original Text
741. BEEFSTEAK AND OYSTER PUDDING LINE a two-quart pudding basin with some beef-suet paste; fill this lining with a preparation similar to that described for making beef-steak and oyster pie, except that the sauce must be more reduced. When the pudding is filled, wet the edges of the paste round the top of the basin with a paste-brush dipped in water, cover it with a piece of suet-paste rolled out to the size of the basin, fasten it down by bearing all round the edge with the thumb, and then with the thumb and fore-finger twist the edge of the paste over and over so as to give it a corded appearance. This pudding must be either steamed or boiled three hours; when done, turn it out of the basin carefully, pour some rich brown gravy under it, and serve.
Notes
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